Peeling the spuds for scalloped potatoes is recommended for best flavor, even by a cook who typically prefers the peels to stay on the potato. / SOPHIE X. POLLAK/FOR THE FREE PRESS

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Free Press Staff Writer

Peeling potatoes is against my religion; I don’t do it. I eat organic, sticker-free potatoes from a Vermont farm, lots of them, and I can’t remember the last time I peeled one. No matter what I’m making.

Yet I strayed from this rigid culinary custom last weekend, making a dish that can be served for Easter or Passover. Scalloped potatoes go with baked ham or brisket. I made them with a recipe from my brother-in-law’s sister, which makes her some kind of relation.

Jane Dekker Morse has cooked in top Philadelphia restaurants, although those days are behind her. She laughed at the notion her scalloped potatoes are worthy of a recipe in the newspaper, but was willing to send it along.

I made a switch in Jane’s recipe, using Tarentaise cheese from Spring Brook Farm in Reading rather than parmesan from Italy. I grated the Tarentaise with the big-hole side of a cheese grater.

The big concession I made for Jane was peeling potatoes, a consideration that cost me a chunk of my left index finger. I guess I scraped off my finger tip for two reasons:

• Any new activity can be risky

• I was peeling small (Vermont) potatoes, not Idaho biggies, and had not much to grip

The real trick came next: Slicing peeled potatoes 1⁄8-inch thick using a mandolin, with my left hand wrapped in a dish towel to stop the bleeding.

This was a borrowed mandolin — and sharp! Beware sliding a slippery (small) potato across the blade of a mandolin.

Next year, I’m going to make this recipe with peels on, slicing potatoes with a knife. Or maybe next week.

Happy Easter and Passover:

Butter a baking dish, crush a garlic clove and smear it inside baking dish. Using a mandolin or slicing disk of a food processor, slice peeled potatoes 1⁄8-inch thick.

Place a layer of potatoes in the bottom of the baking dish, sprinkle with grated Tarentaise, salt and pepper; make three or four layers (potatoes, cheese, salt and pepper) depending on depth of baking dish.

Fill baking dish with heavy cream to about ½ inch from top so it doesn’t bubble over. Bake at 450 degrees for 45 minutes or so, until top gets nice and brown and cream is bubbling.